Toasted Pecan Fudge

© Katherine Stetson

For an 8×8 pan:

  • 12 ounces semi-sweet chocolate chips
  • 14 ounce can sweetened evaporated milk
  • 1 teaspoon vanilla
  • 1 ½ cups pecans

Line an 8×8 baking dish with tin foil.

Preheat oven to 375 degrees. Scatter pecans in one layer on a baking sheet and toast for 8-10 minutes. Allow to cool and chop.

In a medium saucepan over medium heat, combine evaporated milk and chocolate and stir until the chocolate has completely melted. You’ll notice that the mixture becomes quite glossy and that’s a good sign! Remove the pan from the heat and stir in the vanilla and pecans. Pour into the baking dish and allow the mixture to cool down before covering with tin foil and refrigerating.

Fudge will be set and ready to cut in four hours.


Copyright © Katherine Stetson, all rights reserved.